Strawberry Bruschetta with Ricotta and Arugula
Makes 8 servings
For this recipe, Shaffer suggests seeking the cold smoked ricotta from Crooked Face Creamery in Skowhegan, as the smoke mixes magically with the fresh fruit and peppery greens.
2 cups fresh hulled and diced strawberries
2 tablespoons pomegranate seeds
Sea salt, to taste
Freshly ground black pepper, to taste
1 cup ricotta cheese
2 cups arugula, washed and chopped if the leaves are large
Toss diced strawberries and pomegranate seeds with a pinch of salt and pepper in a mixing bowl. Set aside.
Cut baguette, on bias, into at least 8 slices,
Spread slices with ricotta cheese and top with arugula. Spoon strawberries and pomegranate on top
No. 17 / Summer 2021